WHAT YOU NEED

Ruff Puff Pastry

1. Put the flour, salt and 300g butter into a mixer with the dough hook. Start to mix on low speed and slowly add the cold water

2. Knead with the dough hook for 1 minute

3. Mix until a dough forms, then add the extra chilled chopped butter.

Filling

Put all of the filling ingredients into a bowl and mix together until combined, but don’t over mix.

Remove the ruff puff pastry from the fridge. Roll out the pastry on a floured work surface, into a large rectangle 2-3mm thick.

Preheat the oven to 175°C. Line a baking tray with baking paper and set aside.

Put the filling in a disposable piping bag and cut off the tip, 4cm in diameter. Pipe the filling lengthways onto the ruff puff pastry along the top edge.

Brush the pastry with egg wash just beside the piped mixture. Roll the top of the pastry towards you over the piped mixture so the very top of the pastry sheet joins with the egg washed area of the pastry. Press down to seal.

Using a large knife, cut along the edge of the sausage roll. Repeat the process until all the pastry is used. Cut the logs into 12cm sausage rolls. Brush the sausage rolls with egg wash.

Combine the almond meal, flaked almonds and chermoula for the topping and dip each sausage roll upside down into the topping mixture. Place the sausage rolls topping side up on the prepared baking tray. Bake for 30-40 minutes until golden brown.